Ground Beef Veggie Stew Recipe

Ingredients

1 pound lean ground beef (90% lean)1 tablespoon olive oil1 small yellow summer squash, chopped 1 small zucchini, chopped1 small sweet red pepper, chopped2 cans (15 ounces each) diced tomatoes1 cup water1 teaspoon salt1/4 teaspoon pepper3 tablespoons minced fresh cilantroReduced-fat sour cream, optional

Preparation

In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside.

In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.